Operations Manager

Job Overview • Job Title: F&B Operations Manager / Head of Operations • Department: Operations / Food & Beverage • Reports To: General Manager / Managing Director / F&B Director • Supervises: Restaurant Managers, Kitchen Managers, Supervisors, and Front/Back-of-House Staff • Core Purpose: To lead and optimize day-to-day multi-outlet or single-site F&B operations, ensuring high guest satisfaction, strict hygiene compliance, and financial target achievement. Key Responsibilities Operations & Quality Control • Oversee daily F&B operations across all assigned outlets, central kitchens, or dining zones. • Conduct regular site and outlet inspections to ensure brand standards, cleanliness, and service excellence are maintained. • Develop, implement, and audit Standard Operating Procedures (SOPs) for front-of-house (FOH) and back-of-house (BOH). • Manage special events, catering logistics, pop-ups, or new branch openings. Financial & Cost Management • Monitor food cost, beverage cost, labor expenditure, and general operating overheads. • Track Profit & Loss (P&L) statements, analyze sales reports, and execute cost-control strategies. • Control inventory levels, purchasing, vendor deliveries, stock counts, and waste reduction. • Assist in annual budget setting and work to increase spend-per-head without compromising quality. Leadership & Human Resources • Lead, motivate, and mentor store managers, chefs, and service teams. • Handle manpower planning, shift scheduling, recruitment, onboarding, and performance evaluations. • Design and execute staff training programs covering product knowledge, service flow, and upselling. Compliance & Safety • Enforce local municipal health, fire, safety, and sanitation regulations. • Ensure strict adherence to HACCP (Hazard Analysis Critical Control Point) and food hygiene standards. • Act as the primary point of contact for health authorities or external hygiene consultants. Qualifications & Requirements • Education: Bachelor’s degree in Hospitality Management, Hotel Administration, Business Administration, or a related culinary/F&B qualification. • Experience: Minimum of 5 to 8 years of progressive experience in F&B or multi-unit restaurant operations. • Technical Skills: • Proficiency in Point-of-Sale (POS) systems and F&B back-office inventory software. • Strong command of Excel, financial reporting, and P&L analysis. • Certifications: Valid Food Safety / HACCP certification. • Language & Soft Skills: • Bilingual proficiency (Arabic and English preferred in local markets like Kuwait). • Strong leadership, conflict resolution, time management, and communication skills. • Working Conditions: Flexibility to work evenings, weekends, late nights (including post-midnight closeouts), and holidays as required by the industry. If you need this tailored further, let me know: • Is this position for hotels, quick-service restaurants (QSR), fine dining, or a central kitchen? • Do you need specific KPI targets or local legal additions (such as Kuwait labor law or municipality guidelines)? Show more Show less

Education: Bachelor’s degree in Hospitality Management, Hotel Administration, Business Administration, or a related culinary/F&B qualification. Experience: Minimum of 5 to 8 years of progressive experience in F&B or multi-unit restaurant operations. Technical Skills: Proficiency in Point-of-Sale (POS) systems and F&B back-office inventory software. Strong command of Excel, financial reporting, and P&L analysis. Certifications: Valid Food Safety / HACCP certification. Language & Soft Skills: Bilingual proficiency (Arabic and English preferred in local markets like Kuwait). Strong leadership, conflict resolution, time management, and communication skills.

Oversee daily F&B operations across all assigned outlets, central kitchens, or dining zones. Conduct regular site and outlet inspections to ensure brand standards, cleanliness, and service excellence are maintained. Develop, implement, and audit Standard Operating Procedures (SOPs) for front-of-house (FOH) and back-of-house (BOH). Manage special events, catering logistics, pop-ups, or new branch openings. Monitor food cost, beverage cost, labor expenditure, and general operating overheads. Track Profit & Loss (P&L) statements, analyze sales reports, and execute cost-control strategies. Control inventory levels, purchasing, vendor deliveries, stock counts, and waste reduction. Assist in annual budget setting and work to increase spend-per-head without compromising quality. Lead, motivate, and mentor store managers, chefs, and service teams. Handle manpower planning, shift scheduling, recruitment, onboarding, and performance evaluations. Design and execute staff training programs covering product knowledge, service flow, and upselling. Enforce local municipal health, fire, safety, and sanitation regulations. Ensure strict adherence to HACCP (Hazard Analysis Critical Control Point) and food hygiene standards. Act as the primary point of contact for health authorities or external hygiene consultants.